Apple crumble pie

Preparation – 1 hour

Combine 250 gram flour with a pinch of salt and 80 grams of sugar. Cut the butter into small pieces and add them one by one to the mixer. Mix until the dough looks crumbled.

Add 1 egg yolk and 2 tablespoons orange juice and keep on mixing until a dough ball has formed. Wrap the dough ball with cling film and refrigerate for an hour. Meanwhile make the crumble topping.

Combine 100 gram sugar with a tablespoon of water. Knead 150 gram butter with your hands and add the sugar. Add a pinch of salt and 200 grams of flour and rub with your hands until the dough is crumbly.

Meanwhile peel the apples, remove the core and cut the apples into pieces. To prevent them from discolouring you can add a tablespoon of lemon juice. Add the cinnamon, sugar and vanilla sugar.

Finely chop the almonds and add them to the apple mixture. Get the dough out of the fridge and pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit.

Coat the baking dish with butter.  

Finishing the apple crumble pie – 1 hour

Dust your work surface and rolling-pin with flour and roll out the dough. Transfer the dough to the baking dish, you can use your rolling-pin to do this. This dough can break very easily, but you can press them together again inside of the form.

Press with your hands downwards to cover the whole form. Poke holes in the bottom using a fork. Divide a small handful of bread crumbs on the bottom to prevent it from getting soggy.  

Divide the apple mixture and then a layer of custard. Finish it off with the crumb topping. Bake the pie until it's beautifully brown, that will take about 45 minutes depending on your oven.

If the crumbs turn out to be too dark already before the crust is done, you can cover it up with tin foil. Enjoy!